ArticleFoods (Basel, Switzerland)2023
Effect of Insoluble Dietary Fiber Extracted from Feijoa (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Advances in Dietary Fiber: Classification, Functional Properties, Interactions, and Valorization of Dietary Fiber from Food Processing By-Products.Foods (Basel, Switzerland) · 2026Review
- Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread.Foods (Basel, Switzerland) · 2024Article
- Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
This study aimed to assess the effects of insoluble dietary fiber (IDF) from feijoa supplementation on the physicochemical and functional properties of wheat bread. The results showed that feijoa IDF (FJI) had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. The gradual increase of FJI levels (from 2 to 8%) in wheat bread resulted in increased total DF, ash, and protein contents, accompanied by a reduction in moisture, carbohydrates, and energy value. The inclusion of FJI in the bread crumb caused a rise in both redness (
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Registered trials
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